Isolation of Coprothermobacter proteolyticus from an Anaerobic Digest and Further Characterization of the Species
| Autor: | Ilse Kersters, Gloria M. Maestrojuan, U Torck, Marc Vancanneyt, Willy Verstraete, Karel Kersters |
|---|---|
| Rok vydání: | 1994 |
| Předmět: |
chemistry.chemical_classification
biology medicine.diagnostic_test Strain (chemistry) Thermophile Proteolysis Fatty acid Neomycin biology.organism_classification Applied Microbiology and Biotechnology Microbiology Biochemistry chemistry Chemotaxonomy medicine Fermentation Ecology Evolution Behavior and Systematics Bacteria medicine.drug |
| Zdroj: | Systematic and Applied Microbiology. 17:289-295 |
| ISSN: | 0723-2020 |
| Popis: | Summary Anaerobic, thermophilic, proteolytic strains were isolated from biokitchen waste digested by a Dry Anaerobic Composting process (DRANCO) under thermophilic conditions (55 °C). The cellular and physiological properties of one representative isolate (strain 18 = LMG 14268) were further investigated. The cells were gram-negative, nonsporeforming, nonmotile rods. The deoxyribonucleic acid base composition was 43.5 mol% guanine-plus-cytosine. The optimal pH and temperature for growth were 6.8–7.4 and 65–70 °C. Based on phenotypic, chemotaxonomic and genotypic properties strain 18 was identified as Coprothermobacter proteolyticus and this species was characterized in more detail. The major cellular fatty acids comprised C 15:0 iso, C 16:0 , C 14:0 iso 3OH, C 17:0 iso and a fatty acid with an equivalent chain length of 15.360. C. proteolyticus I8 exhibited extracellular protease activity and fermented a variety of proteinaceous substrates with acetate as major end product. C. proteolyticus grew also on various carbohydrates. Growth of the organism was effectively inhibited by neomycin, penicillin G and 0.7 M Na + . Significant differences were observed between C. proteolyticus and the type strain of Thermobacteroides leptospartum . An emended description of Coprothermobacter proteolyticus is given. |
| Databáze: | OpenAIRE |
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